Chef Tony

Emily and Sion came over for dinner last night and Tony was in charge of the cooking. He did a fabulous job!! Of course, I had to jump in with suggestions and stuff, but really he handled it quite well, and the food was great. Tony made my yummy chicken enchiladas along with a tossed salad for dinner, plus we had raspberry and lime sherbet for dessert.
I tell you what... this bed rest thing definitely has its perks! Tony is going to be an awesome cook by the time this is over! :)

Here's the recipe to add to the blog collection...

Creamy Chicken Enchiladas

2 cups cooked chicken
8oz Colby-jack cheese, shredded
1 can Campbell’s Cream of Chicken Soup (Healthy Request)
8 oz. Sour Cream
1 cup chunky salsa
2 Tsp. chili powder
8-10 flour tortillas

In a large mixing bowl, combine soup, sour cream, salsa and chili powder. Reserve about 1/3 of mix in another bowl. In large bowl, add cooked chicken and about ½ of the cheese. Mix well. With reserved mixture, put a very thin layer along the bottom of a 9x11 glass baking pan. Roll each tortilla with the chicken mixture and place in the pan. Cover the top of the tortillas with the remaining reserve mixture and sprinkle with the rest of the cheese. Bake at 350 degrees for 40 or until bubbly.
Optional garnish: diced tomatoes and green onions


Notes:
I love to use my Cuisinart for the chicken and cheese. It’s so quick and easy! The slicer makes wonderful thin slices of chicken that cook very fast.
I usually add a little extra sour cream and salsa in the mix! I probably use more chicken than it calls for, too… who measures chicken by the cup???
For extra spice, try a green habanero sauce or tobasco dripped along the top before you add the cheese. mmmm